Hazelnut Frangipane Tart With Apricot Recipe

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Hazelnut Frangipane Tart With Apricot
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Ingredients
17
Count
Nutrition
479
Calories
Total time
30
Minutes
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Ingredients:

  • 1/4 cup confectioners' sugar
  • 2 cups flour
  • 1 tsp salt
  • 2 tbps. flour
  • 1/4 tsp coarse salt
  • 1/3 cup sugar
  • 1 large egg
  • 1/2 cup heavy cream
  • 1/4 cup confectioners' sugar
  • 1/4 tsp vanilla
  • 3/4 cup creme fraiche
  • 3 tbps. apricot jam
  • 1 tbps. fresh lemon juice

Directions:

  1. PÂTE SABLÉE: With a standing mixer on medium speed, beat butter and sugar until pale and fluffy, about 3 minutes. Reduce speed to medium-low. Add flour and salt, and beat until just combined and crumbly (do not over mix). Shape dough into a 9-inch round disk, and wrap in plastic. Refrigerate at least 30 minutes (or up to 2 days), or freeze for up to 1 month. Makes 1 x 9-inch tart shell.
  2. Cut dough into a 6-inch round piece (reserve remaining dough for another use), and press into a 9-inch round tart pan with removeable bottom, making dough abou 1/4 i-inch thick. Patch with pieces of dough if necessary. Refrigerate for 10 minutes. Trim dough flush with rim and refrigerate for 30 minutes.
  3. Preheat oven to 350°F Line tart shell with parchment, and fill with pie weights or dried beans. Bake until edges are golden, about 20 minutes. Rotate tart shell, and remove parchment and weights. Cover edges with a strip of foil. Bake until bottom is crisp and lightly golden, 10-15 minutes. Reduce the oven temperature to 325°F.
  4. Pulse 1/3 cup hazelnuts in a food processor until finely ground. Stir together ground hazelnuts, flour and salt.
  5. Beat butter and sugar until pale and creamy. Beat in egg. Add hazelnut mixture, and beat until just combined (frangiapane can be refrigerated in an airtight container up to 1 week).
  6. Spoon frangipane into cooled tart shell and smooth with a spatula. Let stand for 2 minutes. Bake until set, about 15 minutes. Let cool.
  7. Prepare an ice-water bath. Bring a pan of water to a boil. Lightly score bottoms of apricots. Add apricots to boiling water and blanch, loosening skin, about 1 minute. Using a slotted spoon, transfer to an ice-water bath to stop the cooking about 1 minute. Remove apricot, and gently peel. Cut in half, and remove pits.
  8. Just before serving, beat cream with confectioners sugar and vanilla until soft peaks form, whisk in crèeme fraîche. Spread over frangipane. Arrange 7 apricot halves, cut side down, around edge. Cut remaining apricot half into thirds and arrange in center.
  9. Melt jam in a saucepan over medium-low heat. Stir in lemon juice, and set aside to cool for 10 minutes. Pour through a sieve; discard solids. Brush strained jam over apricots, and spoon remaining 2 tablespoons hazelnuts around apricots. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 479.02 Kcal (2006 kJ)
Calories from fat 301.31 Kcal
% Daily Value*
Total Fat 33.48g 52%
Cholesterol 77.67mg 26%
Sodium 815.91mg 34%
Potassium 127.32mg 3%
Total Carbs 40.89g 14%
Sugars 14.44g 58%
Dietary Fiber 3.47g 14%
Protein 5.46g 11%
Vitamin C 1.5mg 3%
Vitamin A 0.2mg 8%
Iron 1.9mg 11%
Calcium 102.7mg 10%
Amount Per 100 g
Calories 408.08 Kcal (1709 kJ)
Calories from fat 256.69 Kcal
% Daily Value*
Total Fat 28.52g 52%
Cholesterol 66.17mg 26%
Sodium 695.08mg 34%
Potassium 108.47mg 3%
Total Carbs 34.84g 14%
Sugars 12.3g 58%
Dietary Fiber 2.96g 14%
Protein 4.65g 11%
Vitamin C 1.3mg 3%
Vitamin A 0.2mg 8%
Iron 1.6mg 11%
Calcium 87.5mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.7
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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